Butter chicken, aloo gobi, saag, paratha … the Punjab region of Northern India has left a legacy on Indian cuisine in Britain that is as robust as its flavours.

In this course we’ll cook 5 such classic dishes along with fresh naan. We’ll draw on unique ingredients used to enhance savouriness and demonstrate simple cooking techniques to enhance flavour and texture.

It’ll remind you a bit of your local Indian take-away ….only much better!